Step 1

Wash and thoroughly dry the scotch bonnet peppers.

Step 2

Wearing gloves, slice off the stems then slice the peppers into halves and quarters depending on the size of your peppers.

Step 3

Before aranging the peppers onto the dehydrator tray, make sure you are working in a well ventilated area, as hot peppers will give off heat which may make you cough and sneeze!!

Step 4

Start arranging the peppers, skin side up onto the dehydrator trays, making sure not to overcrowd.

Step 5

Set your unit to dehydrate the peppers @ 70/C158F for 12-24 hours.

Step 6

Once dried, remove the peppers from the dehydrator and transfer them into a coffee grinder (if you want to wear gloves, mask and/or gloves as a safety precaution then do so).

Step 7

In a well ventilated area, ground the peppers (in batches) into a coarse consistency to make flakes or completely fine to make powder.

Step 8

Allow the spice grinder to rest for about 1-2 minutes before carefully removing the lid.

Step 9

Store the flakes/powder in a labelled jar and use accordingly.

Step 10

Preheat the oven to 80c/175f.

Step 11

Wash and thoroughly dry the scotch bonnet peppers.

Step 12

Wearing gloves, slice off the stems then slice the peppers into halves and quarters depending on the size of your peppers.

Step 13

Place the peppers on a wired rack, leaving enough space and not overcrowding (you may need to use 2-3 wired racks.

Step 14

Place the Racks in the oven and leave the oven door slightly open to allow the heat to escape.

Step 15

Dehydrate the peppers for up to 12 hours.

Step 16

Once dried, remove the peppers from the dehydrator and transfer them into a coffee grinder (if you want to wear gloves, mask and/or gloves as a safety precaution then do so).

Step 17

In a well ventilated area, ground the peppers (in batches) into a coarse consistency to make flakes or completely ground to make powder.

Step 18

Allow the spice grinder to rest for about 1-2 minutes before carefully removing the lid.

Step 19

Store the flakes/powder in a labelled jar and use accordingly.

Step 20

Preheat the air fryer.

Step 21

Wash and thoroughly dry the scotch bonnet peppers.

Step 22

Wearing gloves, slice off the stems then slice the peppers into halves (you can leave the very small peppers whole for this method).

Step 23

Depending on the style of your air fryer basket, you may need to line it with parchment paper first.

Step 24

Carefully place the peppers in the basket, skin side up (you may need to do this in batches) being careful not to overcrowd.

Step 25

Set the temperature to 80c/176f until the peppers have completely dried, the time will vary from 4-6 hours.

Step 26

Once dried, remove the peppers from the basket and transfer them into a coffee grinder (if you want to wear gloves, mask and/or gloves as a safety precaution then do so).

Step 27

In a well ventilated area, ground the peppers (in batches) into a coarse consistency to make flakes or completely ground to make powder.

Step 28

Allow the spice grinder to rest for about 1-2 minutes before carefully removing the lid.

Step 29

Store the flakes/powder in a labelled jar and use accordingly.